Importance of camel milk for human health

Kaskous, Shehadeh

doi:10.9755/ejfa.2015-05-296

Cited by 85 publications

(72 citation statements)

References 33 publications

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“…This supports the view that Th2 immunity in patients with chronic hepatitis C cannot regulate viral clearance (65). In keeping with previous findings concerning the use of camel milk to improve tuberculosis, problems with the spleen, dropsy, asthma, anemia, piles and jaundice (31), other lung ailments and treatment of diabetic patients (66), the present study demonstrated that, following treatment with camel milk, all generalized symptoms (including malaise, anorexia, fever, athralgia, indigestion and changes in the secondary sex characteristics) were resolved in all HCV patients in the present study.…”

Section: Discussionsupporting

confidence: 89%

“…Lactoferrin (alone or in combination with other milk proteins) exhibits antibacterial, antiviral, antifungal, antiparasitic, immunomodulatory, anti-inflammatory and even antineoplastic effects (25–29). It has been demonstrated that camel milk has therapeutic effects on cancer, jaundice, hepatitis B and C, diabetes, dropsy, tuberculosis, spleen problems, anemia, piles, food allergies, high cholesterol in the blood and asthma (30,31). …”

Section: Introductionmentioning

confidence: 99%

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Influence of camel milk on the hepatitis C virus burden of infected patients

El‐Fakharany

El-Baky

Linjawi

et al. 2017

Experimental and Therapeutic Medicine

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Hepatitis C virus (HCV) infection represents a world health problem and no protective vaccine or effective drug currently exists. For economic reasons, many patients use traditional medicines to control the infection. In Egypt, camel milk is one of the traditional medicines widely consumed by patients infected with HCV. The present study aimed to evaluate the efficacy of camel milk in the treatment of patients infected with HCV. Whole camel milk from a local farm was administered to patients for 4 months (250 ml/day/patient). Patient sera were collected prior to and following camel milk drinking, and three markers were set-up for sera-evaluation. The three markers indicating the effect of camel milk on HCV infection were: Liver function assays [alanine aminotransferase (ALT) and aspartate aminotransferase (AST)]; a viral load assay; and anti-HCV antibodies profile and isotyping against synthetic HCV epitopes. Camel milk demonstrated the ability to improve general fatigue, health and liver function (ALT and AST levels); ALT was reduced in ~88% of patients and AST was reduced in all patients subsequent to drinking camel milk for four months. The majority of patients responded positively to camel milk treatment; RNA viral load decreased in 13 out of the 17 patients (76.47%) and one patient exhibited undetected viremia following camel milk treatment. The anti-HCV antibodies profile and isotyping were significantly decreased (P<0.05) in immunoglobulin (Ig)G1 following treatment in 70–76% of patients. However, the treatment was ineffective in 23.53% of patients who experienced no reduction in RNA viral load following treatment with camel milk. In conclusion, whole camel milk treatment demonstrated efficacy in vivo; the viral load in the majority of patient sera was reduced and the IgG isotype profile was converted to Th1 immunity.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Influence of camel milk on the hepatitis C virus burden of infected patients

El‐Fakharany

El-Baky

Linjawi

et al. 2017

Experimental and Therapeutic Medicine

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“…Despite the uniqueness of camel milk in terms of nutritional and therapeutic properties (Al haj and Al Kanhal 2010;Kaskous 2016;Khan and Alzohairy 2011), it does not form a desirable curd by lactic acid fermentation process. The fermented camel milk products have a watery consistency and have a fragile and poor structure (Abdel Rahman et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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“…Camel milk and its ingredients have been claimed to have significant in vitro and in vivo activity against cancer, jaundice, hepatitis B and C, diabetes, dropsy, tuberculosis, spleen problems, anemia, piles, food allergies, high cholesterol in the blood and asthma (31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41). One of these unique ingredients is the camel heavy-chain antibodies which have advantages because of their low molecular weight, while their light chains are absent; they should bind their antigen by one single domain, the variable domain of the heavy chain, which is referred to as "VHH", a nanobody of only about 12 to 15 kDa molecular weight allowing its access to small spaces not accessible for conventional antibodies [42,43].…”

Section: Discussionmentioning

confidence: 99%

Simple Protocol for immunoglobulin G Purification from Camel “Camelus dromedarius” Serum

et al. 2017

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Open Life Sci. 2017; 12: 143-155 was at 450 rpm. Overall, the results suggest that caprylic acid purification of camel serum IgG is more effective and safe than ammonium sulfate method in simplicity, purity, and lower non-IgG proteins in the final preparation with lower protein aggregates.Keywords: Camelus dromedarius; camel IgG purification; caprylic acid; temperature; stirring IntroductionCamels produce several immunoglobulin classes in their serum, colostrum and milk, including IgM, IgA and IgG (IgG1, IgG2 and IgG3) [1][2][3]. Camels are special animals in antibody production as they possess a unique type of antibody in their serum which lack light chains as well as the heavy chain constant domain "CH1", so-called heavychain antibodies [4]. IgG1 occurs in the classical structure form of antibodies, while IgG2 and IgG3 represent heavy-chain antibodies [4], and they form about 75% of the IgG in camel serum [5]. Heavy-chain antibodies in camels are significantly effective in antigen recognition; in spite of losing their light chains [6][7][8], also, they have lower molecular weight than conventional antibodies. In addition, these antibodies are less immunogenic than other mammalian antibodies [9], that means when they are injected into experimental models, it will be less likely to induce adverse reactions during the course of treatment [10]. The above pharmaceutical features recommend the camel antibodies as a substitute for other animals' therapeutic antibodies [11,12], or alternatively, it can be converted to a complete humanized antibody [13].Antibody purification from different biological fluids such as serum, ascites and milk is an important step in the production of antibodies used for diagnostic, therapeutic, and research applications [14]. There are different methods for purification and the first reported method for purifying camel IgG from serum, by , used protein A-Sepharose and protein G-Sepharose. More Abstract: The present study aimed to describe and standardize a simple and efficient protocol for purification of camel IgG from serum, which can be applied for Camilidae antibody production in research laboratories, the preindustrial stage. Camel serum IgG was separated with caprylic acid and ammonium sulfate, then the effect of four variables studied: caprylic acid concentration, pH, stirring time, and stirring intensity. Camel IgG prepared by standardized caprylic acid fractionation method for camel serum was compared with commercial anti-sera products. Camel IgG purification from undiluted sera using caprylic acid at concentration of 8% v/v gave the best results. Purification at different pH values using caprylic acid at 8% v/v revealed that pH 5.5 was optimal. Investigating purification at different stirring time intervals using 8% v/v caprylic acid at pH 5.5 demonstrated that stirring for 90 min gave the optimum results. Finally, studying purification at different stirring intensities using 8% v/v caprylic acid at pH 5.5 for 90 min, the best stirring intensity

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Importance of camel milk for human health

Cited by 85 publications

References 33 publications

Influence of camel milk on the hepatitis C virus burden of infected patients

Influence of camel milk on the hepatitis C virus burden of infected patients

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Simple Protocol for immunoglobulin G Purification from Camel “Camelus dromedarius” Serum

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